A fresh Salsa with large chunks of tomatoes is best for this salad. I actually use Sam's club bottled bruschetta. I drained the oil off and stirred in some cilantro, but any salsa will do. Feel free to add or subtract and ingredients you like or don't like.  I had originally intended to add cheese to it but once I had everything thrown together I decided it didn't need it. I also loved it before I added the sour cream and even more afterwards but whether you want it on yours is up to you. If your sour cream is really thick I recommend whisking in a tablespoon of milk to thin it out and make it easier to stir in. I cooked my chicken on the stove top and after I had removed it from the pan I added the corn and sauteed that until it was golden in spots but that is optional too. For a meatless dish just leave out the chicken and add an extra can of black beans. We liked this even better the next day warmed up and with a can of Mexican cheese sauce poured over it.

8 oz. small pasta

1 can enchilada sauce

1 can black beans

1 can corn

1 1/2 c. salsa

1 lb. chicken breasts

2 Tbsp Taco Seasoning

1 c. sour cream (optional)

Optional: Black olives, sliced green onions, avocado chunks, chopped bell peppers, grated cheese, etc...

Toss the chicken with the taco seasoning. Either bake (at 375 for 30 minutes) or fry until cooked. Set aside, when cool enough to handle chop. 

Cook the pasta in lightly salted water until al dente. Drain, immediately add the can of enchilada sauce, and stir. Chill until cold. 

Combine the chicken, pasta, and remaining ingredients. Chill salad until cold again, at least 2 hours. Stir in the sour cream right before serving.

Hot Pot with Kale

This was definitely inspired by/based upon the Chickpea Hot Pot at 101 Cookbooks, but I also made a few changes to better suit our tastes and needs - most notably, I changed the spices around, and substituted potatoes for the bulgur wheat since we have gluten sensitivities in our house. It's another easy, healthy, weeknight win - we'll definitely be cooking it again.

3 T. olive oil

1 sweet onion, diced

4 cloves garlic, peeled and sliced

3 c. chicken or vegetable broth (use vegetable if you want the dish to be vegetarian or vegan)

1 can chickpeas

3-4 red or yellow potatoes

1 bunch kale, stems removed and chopped into bite-sized pieces (3-4 c.)

1 head cauliflower, in bite sized pieces (about 3-4 c.)

1/2 tsp. lemon zest

1 tsp. dill

1/2 -1 tsp. crushed red pepper

salt and black pepper to taste

In a large saucepot or soup pot, saute the onions and garlic in olive oil over medium heat until they begin to brown. Add chicken broth and beans and bring to a simmer. Add the rest of the vegetables and cover. Simmer over medium heat, tossing occasionally, until the vegetables are just tender. Add the seasonings, combine well, and serve.

As always, if you are gluten or soy intolerant, be sure to use a brand of bouillon and spices that you know is safe for you.

Roasted Carrot and Lentil Soup

Continuing my efforts to try something new, I pinned this Charred and Roasted Smokey Carrot Soup to our new pinboard. It's very similar to the Red Lentil Soup from 101 Cookbooks, minus the brown rice and with the addition of roasted carrots.

The only thing I changed from the original recipe was to add 4 cloves of garlic to the roasting pan with the onions.

It's a great soup, not a lot of complex flavor but it's easy, tasty and just hits the spot when it's rainy and gray.

Tortilla Soup

Variants of tortilla soup are all over the place, and this one isn't substantially different, but it's a great quick soup that doesn't need meat to be delicious.

If you are gluten intolerant or have soy allergies, be sure to use a brand of tortillas and other prepared ingredients that you know are safe for you to eat.

1 large onion, diced

3-4 cloves garlic, diced

2-3 T. butter or olive oil

4 corn tortillas, roughly chopped

1-2 c. cooked chopped chicken (optional)

1-2 cans white beans (1 can if using with chicken, 2 cans if using alone)

1 c. corn

6 c. chicken or vegetable stock

1/2 tsp chipotle chile powder

3 T. dried green and red peppers

1 tsp. cumin

salt and pepper to taste

cheese to garnish (optional, omit to make vegan)

Saute the onions and garlic in butter/oil over medium heat until they are soft and beginning to brown. Add stock, tortillas, spices, and juice from the can of corn. Simmer until onions are very tender and tortillas have dissolved. Using a regular or immersion blender, blend until smooth. Add corn, beans, and chicken if using. Simmer gently until heated through. Serve garnished with cheese if desired.

Some versions of this soup also call for a can of diced tomatoes to be added with the corn and beans.

Caribbean Pilaf

2 c. brown Rice

1 c. brown lentils

2 large onions, sliced

1/2 red bell pepper chopped

1/2 green bell pepper, chopped

4 cloves garlic, minced

7 c. beef broth (Or imitation)

1/2 tsp liquid browning

2 tsp. caribbean jerk seasoning*

1 Tbsp. lime juice (or lemon works to)

Chopped fresh cilantro and parsley (Optional)

In a large pot cook rice, lentils, and broth until both are tender, about 45 minutes. Drain any excess liquid and stir in jerk seasoning, liquid smoke, and lime juice.

Meanwhile, in a large skillet, cook onions, without any oil, until starting to brown around the edges, turn heat to low and cover with a lid letting them steam to finish cooking.

When soft add the garlic and peppers and cook for 30 seconds. Add to the seasoned rice and lentil mixture.

Top with fresh herbs

Make it soup by adding more broth and not draining before adding the vegetables.

*Homemade jerk seasoning

1 Tbsp. Dried minced onion
1 1/2 tsp. granulated garlic
2 tsp. thyme
1 tsp. salt
1/4 tsp. ground allspice
pinch nutmeg
large pinch cinnamon
1 tsp. sugar
1/4 tsp. black pepper

Vegetable pottage

You can add more broth and make this vegetable soup or less and serve it as pottage.

1 c. barley
1/2 c. lentils
1 onion, chopped
2 sticks celery, sliced
2 large carrots, cut into small dices
1 c. frozen corn
3/4 c. frozen okra, chopped
1 can tomatoes, undrained
1 1/2 c. frozen green beans, cut into small pieces
2 yellow zucchini, sut into small pieces
About 1 c. cabbage, cut into small pieces
6 c. liquid (broth or water and bouillon to go with, beef, chicken or vegetable all work)
Optional add in: leftover shredded beef

Combine the liquid, barley, and lentils. Simmer over medium heat until almost tender, about 30 minutes. Add the veggies and simmer another 30 minutes until everything is really soft, checking for liquid through out, you dont want it to go dry.

Carrot Curry Dip

This is something I created when I ran out of spinach for saag. I made used the same seasonings, just changed the vegetable.

Splash Olive oil
1 large onion, chopped
6 cloves garlic
3 inch piece of ginger
1 1/4 c. water, divided
1 Tbsp. ground coriander
1 tsp. turmeric
3 c. carrots, cut into chunks
1 can garbanzo beans, drained
1 can coconut milk
1 tsp. vegetable bouillon (I used Superior Touch Better Than Bouillon Vegetable Base)

Heat the olive oil in a pretty large skillet. Add the onion and cook for 2 minutes. Add the garlic and ginger an cook just until fragrant.

Add the carrots, seasonings, remaining water and vegetable soup base. Let that simmer, covered, until the carrots are tender.

Pour into a blender and puree until smooth, then add the beans and coconut milk and puree until combined. Taste and season with salt to taste.

Tex-mex Barley Stew

3/4 c. barley
1 onion
2 cloves garlic
olive oil
1 can tomatoes, drained
1 carrot, cut into coins
3/4 c. frozen corn
1/2 c. frozen peas
1 can diced chilis
1 can pinto beans
1/2 bell pepper, chopped
1/2 tsp. chili powder
1/4 tsp. thyme
1/4 tsp. oregano
5 c. beef broth (vegetable or imitation work fine too)
1 tsp. apple cider vinegar
1/2 c. flour
1 - 2 c. cooked beef, chicken, pork, turkey, pretty much whatever you have leftover, chopped or shredded (optional, if not using add an extra can of beans)

Saute onion in olive oil until tender. Add the garlic and cook for 30 seconds. Add the beef broth and barley and simmer until the barley is tender, about 45 minutes. Add the carrots after about 30 minutes of cooking.

Add the remaining ingredients, except flour, and simmer until the vegetables are cooked.

Combine the flour and enough water to make a thin paste. Stir the flour into the simmering broth and simmer until thick.

Thai Pasta Salad

12 oz pasta,
1/2 head red cabbage, chopped
1 can garbanzo beans, drained
1 1/2 c. bean sprouts
1 1/2 c. julienne carrots
1 red onion, chopped
1 red pepper, chopped


1/4 c. La Choy crispy chow mein noodles
1/4 c. Cashews


Sauce:
3/4 c. peanut butter
1/4 c. soy sauce
juice from 1 a lime
3 or 4 cloves chopped garlic
2 Tbsp rice wine vinegar or white vinegar
12 leaves basil, chopped fine
3 Tbsp sesame seeds, toasted
cayenne pepper to taste
2 Tbsp honey or agave
1 can Thai Kitchen coconut milk solids, liquids drained off and reserved for another use

Cook pasta according to package direction. Drain and plunge unto ice water to stop cooking. Toss with vegetables and sauce. Refrigerate for two hours.

Top with cashews and chow mein noodles right before serving.


For the sauce: Whisk all together until smooth. Taste and add salt or adjust flavors as needed


Other Addition that might be tasty:
Pea Pods
Green Onions
Chopped Chicken
Pineapple
Spicy Peppers

Mujadara

This can also be made with cooked barley, quinoa, or brown rice in place of the orzo, you just have to adjust the cooking time.

(This is actually the brown rice version and I prefer it)

4 - 6 large onions, sliced
3 Tbsp butter (optional, use more olive oil or vegan margarine)
2 Tbsp Olive oil
1 tsp sugar

1/4 tsp. ground cinnamon
1/4 tsp. cumin
2 cloves fresh minced garlic
Salt and Pepper to taste

1 c. brown Lentils
1 1/2 c. Orzo

1/4 bundle Fresh Parsley, chopped

Heat butter and olive oil in a large skillet. Add the onions, and cook over low heat until translucent. Add the sugar and continue to cook over low heat until caramelized, about 45 - 60 minutes, stirring occasionally.

Meanwhile, cook the lentils in 3 cup water until soft enough to eat, immediately drain. Return to pan and add 4 cup of water and bring to a boil. Add the orzo and simmer until tender. Drain and add seasonings and then toss with onions.

Sprinkle chopped fresh parsley on top and serve.

My top 5, from 2010

1. Gumbo

2. Palak Channa

3. Chicken Style Bean Stew

4. Pumpkin Cream Pasta

5. Caramelized Quinoa and Black Beans

Bell Pepper Soup

olive oil
1 onion, chopped
2 - 4 cloves garlic, minced
2 stalks celery, sliced
2 c. chopped cabbage
1 can white beans, drained
1 can black beans, drained
1 can tomatoes, undrained
1 can roasted bell peppers, drained and pureed
1 (8 oz) can tomato sauce
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
4 c. water
2 knorr Vegetable bouillon cube
1 Tbsp. brown sugar
1/2 tsp. Thyme
1/2 tsp. marjoram
1 - 2 c. leftover cooked grains, I used barley, brown rice would be good too
Black pepper to taste
Hot sauce to taste

Saute the onion, garlic, and celery in olive oil until tender. Add the cabbage and cook one minute.

Add all the remaining ingredients and simmer until vegetables are tender.

Taste and add more salt, pepper, and hot sauce to taste.

Chick Pea Pot Pie

This isn't exactly a new recipe, more and idea how to use (or use up leftover) chick pea stew. The recipe is here.

Use it as the base for a pot pie. Pour it into a casserole dish and top with puff pastry or biscuits, or with a traditional crust on the top and bottom.

Another way to change it up a little, is make it without the potatoes in the stew, but remember to reduce the liquid, and serve it over or with a side of mashed potatoes.

Roasted Vegetable Couscous

3 carrots
1 onion
1 small eggplant, purple skin sliced off
4 cloves garlic
1/2 butternut squash, peel sliced off
olive oil
salt

2 c. couscous
3 c. chicken broth (imitation or vegetable both work)
3 green onions, sliced
dash black pepper
1/4 tsp. thyme
1/4 tsp. rosemary
1 can garbanzo beans, drained

1 lb. bacon, cooked and crumbled (optional)

Cut all the vegetables into small pieces that are roughly the same size, about 1/2 in in diameter. Toss with olive oil and sprinkle with a little salt. Spread out on pans in a single layer. Roast at 425 until vegetables are tender, about 40 minutes.

When cooked boil together chicken broth, pepper, thyme, and rosemary. When boiling add the couscous, immediately remove from heat and cover tightly. Let sit for 5 minutes. Remove lid.

Combine roasted vegetables, couscous, garbanzo beans, and bacon. Toss to mix well.

Serve with a salad.

You can drastically change the dish my changing the spices. Try it with curry, Italian, Moroccan or southwestern spices too

Vegetable Soup Penne

I wanted something that was similar to vegetable soup but in a pasta dish. This woul also be very tasty if you added cooked grains in place of the pasta such as brown rice, quinoa, barley or a mix of all three.

1 onion, chopped
2 cloves garlic, minced
olive oil
1 c. baby carrots
1 c. frozen green beans
1 can tomatoes, undrained
1 can black beans, drained (white, kidneys, any variety will work)
3 c. Beef Broth (or imitation)
1 tsp. dried basil
1/2 tsp dried oregano
1/4 tsp. black pepper
1 Tbsp. dried parsley (Fresh is awesome too)
1/2 lb. Penna Pasta

1 1/2 Tbsp. Cornstarch

Saute onion and garlic in olive oil until tender. Add carrots and broth, cover and simmer until the carrots are about halfway done. Add the remaining ingredients except cornstarch and simmer, covered, until pasta and vegetables are tender. Check a few times and make sure the pasta doesn't go dry adding more broth as needed. You want a decent amount of liquid when everything is cooked to make the sauce with.

Combine cornstarch and enough water to make a thin paste. Remove the lid from the pan and stir in the cornstarch. Simmer until sauce is thickened.

Chickpea Masala with Green Rice

For the Chickpea Masala:

2 onions, diced

8 cloves garlic, minced

1/4 c. butter or olive oil

2 tsp. sweet curry powder

1 tsp. Garam Masala

1 can diced tomatoes

1/2 c. coconut milk

2 cans chickpeas, drained and rinsed

Satue onions and butter in a large skillet over med-low heat until onions are soft. Add garlic and spices and saute a few minutes more, stirring so as not to burn. Add tomatoes and simmer until much of the liquid has been evaporated, then add coconut milk and stir to combine. Using a handheld or traditional blender, blend mixture until smooth. Return to skillet and add chickpeas. Heat gently until very hot. Serve with green rice.

For Green Rice:

4 T. butter or olive oil

1 onion, diced

1 lb fresh spinach, very finely chopped

2 c. white rice

4 c. chicken or vegetable broth, or lightly salted water

In a medium saucepan, cook onions in butter over medium heat until soft. Add rice and cook, stirring, until rice is shiny and beginning to lightly brown in a few spots. Add broth or water and cover. Cook at a simmer until rice is soft and water is absorbed. Stir in spinach and let the hot rice cook it. Serve.

Potato Curry

olive oil
1 onion, chopped
4 cloves garlic, minced
1 Tbsp. freshly grated ginger
1/2 tsp. mustard seeds
5 or 6 large red potatoes
1/4 head cauliflower, cut into florets
1 can garbanzo beans
1/2 lb. greens, chopped (spinach, kale, or collards all work)
Water
Enough chicken or vegetable bouillon cubes to accommodate the water
3 Tbsp. Green Curry paste
1 tsp. curry powder
Salt and pepper to taste



Cut the potatoes into quarters and slice thin.

Saute the onion in olive oil until tender. Add the garlic and ginger and saute just until fragrant. Add mustard seeds and cook 10 seconds longer. Mustard seeds taste really bitter when overcooked so make sure you have the potatoes and water ready to add right away.

Add the potatoes and cauliflower and just enough water to cover. Add the appropriate number of bouillon cubes for however much water you used.

Add remaining ingredients, except cilantro, and simmer until potatoes are very tender and most of the liquid is absorbed.

Taste and adjust seasonings.

Baba Ganoush Wrap

Tortilla
big glob of baba ganoush
1/4 c. garbanzo beans
leaf lettuce

I used a tortilla but a more traditional bread would bet better here. More like naan or lavash. Even a soft pita would work.

Mash the garbanzo beans pretty well but not puree. Season with salt and pepper to taste. Spread the tortilla with the baba ganoush, a leaf of lettuce on top and spread with bean mix. Roll up and eat.

Israeli Couscous and Greens Vegetables

This also works with garbanzo beans, just add 1 can of drained beans in when the directions say to add the lentils.

1 c. lentils
1 c. Israeli couscous
1 onion, chopped
olive oil
1 c. frozen green beans
3 large handfuls spinach, chopped
2 zucchini, sliced
2 1/2 c. beef broth (imitation or vegetable work too)
2 Tbsp. tomato paste
1/2 tsp. fresh thyme
1 bay leaf
1 tsp. parsley
1/4 tsp tarragon
Salt & Pepper to taste

Simmer lentils in lightly salted water until tender.

Meanwhile, saute onion in olive oil until tender. Add green beans and spinach. Saute until vegetables are starting to cook. Add the broth, tomato paste, zucchini, herbs and couscous. Simmer until couscous and vegetables are tender, about 10 minutes. Remove bay leaf and season with salt and pepper to taste.

Stir in cooked lentils. and heat through.

Pumpkin Chili

1 butternut squash
1 medium onion, chopped
1 yellow pepper, chopped
Olive oil
3 garlic cloves, minced
1 c. beef broth (or imitation)
2 cans black beans, rinsed and drained
1/2 lb. ground turkey (optional)
1 can (15 oz.) solid-pack pumpkin
1 can diced tomatoes, undrained
1 small can tomato paste
1 tsp. taco powder
1/2 teaspoons chili powder
1/2 teaspoons dried oregano
1/2 teaspoons ground cumin
1/2 teaspoon salt

Sour Cream and Cheese to serve on top

Cut the butternut squash in half vertically, scoop out seeds, and place cut side down on a microwave-safe plate. Microwave for 10-15 minutes or so just until tender enough to cut. Remove skin and cut into small cubes.

Meanwhile, saute onion, bell pepper, and garlic in olive oil until tender. Add ground turkey and taco seasoning and cook, while breaking up the pieces, until meat is cooked.

Add remaining ingredients and simmer at least 1 hour until flavors are blended and squash is tender.